big plate chicken

How to Make Xinjiang Big Plate Chicken: A Complete Guide

Xinjiang Big Plate Chicken, a beloved Chinese dish, tender chicken, potatoes, and chewy noodles in a spicy, aromatic sauce. Here’s a step-by-step guide to mastering it.

Ingredients: 500g chicken (cut into pieces), 2 potatoes (cubed), 1 bell pepper, 1 onion, dried chili, Sichuan peppercorns, garlic, ginger, cooking wine, soy sauce, chicken stock, and fresh coriander for garnish.

Steps:

1. Marinate the chicken: Toss chicken with 1 tbsp soy sauce, 1 tsp cooking wine, and cornstarch for 15 minutes.

2. St-fry aromatics: Heat oil in a wok, stir-fry dried chilies and Sichuan peppercorns until fragrant, then add garlic, ginger, and onion until soft.

3. Cook the chicken: Add marinated chicken, stir-fry until golden, then pour in 2 tbsp soy sauce, 1 tbsp cooking wine, and a pinch of sugar.

4. Simmer: Add potatoes, bell pepper, and enough chicken stock to cover. Simmer for 20 minutes until chicken is tender and potatoes are soft.

5. Thicken the sauce: Mix 1 tbsp cornstarch with cold water, pour into the wok, and stir until the sauce thickens.

6. Serve: Garnish with coriander and serve with steamed rice or hand-pulled noodles.

Tips: For extra flavor, use homemade chicken stock and adjust spice levels by controlling dried chilies. Enjoy this hearty, flavorful dish that’s perfect for sharing!